Cooking-range.



PATENTED JUNE14, 1904.

R. s. LAWRENCE. 0001mm RANGE. APPLICATION FILED AUG. 3, 1903.

3 SHEETS-SHEET 1.

v ozenki'lawrarzcg NO MODEL.

No. 762,590. PATENTED JUNE 14, 1904.

' R. S. LAWRENCE. COOKING RANGE.

APPLICATION FILED AUG. a, 1903.

3 SHEETS-SHEET 2.

N0 MODEL.

1H5 Nomus PETERS co, PHOTQ-UTHCL. WASHINGTON, o. c.

PATENTED JUNE 14, 1904.

R. S. LAWRENCE. COOKING RANGE.

APPLICATION FILED AUG. s, 1903.

3 SHEETS-SHEET 3.-

NO MODEL.

No. 762,590. Patented June 14, 1904.

UNITED STATES PATENT .OEEICE.

ROBERT S. LAWRENCE, OF BOSTON, MASSACHUSETTS, ASSIGNOR TO CON- SOLIDATEDINVENTORS CORPORATION, OF BOSTON, MASSACHUSETTS, A CORPORATION OF SOUTHDAKOTA.

COOKING-RANGE.

SPECIFICATION forming part of Letters Patent No. 762,590, dated June 14,1904.

Application filed August 3, 1903. Serial No. 168,059. (No model.)

T all wlmm/ 7115 y 0071,067! of kettles or pots, Fig. 7 being a verticalsec- Be it known that I, ROBERT S. LAWRENCE, a tion through an oven,Fig. 8 being a vertical o citizen of the United States, residing atBossection through a tea-kettle, and Fig. 9 being ton, in the county ofSuffolk and State of Masa vertical section through a saucepan.

5 sachusetts, have invented an Improvement in The heater for heating theair is designated Cooking-Ranges, of which the following degenerally by3 in Fig. 1, and in this-form of scription, in connection with theaccompanymy invention I conduct the hot air from the 5 5 ing drawings,is a specification, like numerals heater to the various cooking utensilsby takon the drawings representing like parts. ing said air into anair-main at, to which each to This invention aims to provide a novelcookof the various utensils are detachably seing-range in which thecooking is done encured, as will be more fully hereinafter detirely withhot air which is delivered to jack-- scribed. 60 eted cooking utensils.Each cooking utensil has double walls, form- The invention comprises aheater by means ing between them an air-jacket into which hot 5 of whichpure air may be heated and one or air from the main 4 is conducted. Thepots, more interchangeable cooking utensils, each tea-kettle, saucepan,and oven (shown in Figs. having double walls forming between them 6 toeach have their inner walls 5 of some 6 5 an air-space into which hotair from the heater suitable metal whichis a conductor of heat, isconducted. Suitable means are provided and while any metal of thischaracter may be for regulating the amount of air delivered to used Iprefer aluminium because of its lightthe air-jacket of each utensil, sothat where a ness. plurality of utensils are being used at the The outerwall 6 of each utensil is a heatsame time the amount of heat which isdelivinsulated wall, so as to prevent any loss of ered to each utensilmay be independently heat by radiation. Thespace 7 between the 5regulated. walls forms the air-jacket, into which the hot Among theadvantages of my invention are air from the main 4 is delivered. In theketthat the heater may be situated some distance tles and saucepan andsimilar utensils which 7 5 from the place where the cooking is done, soare open at the top the inner and outer walls that the cook does nothave to face a hot 5 and 6 are connected at the rim or upper 3 range,the kitchen may be kept absolutely edge of the utensil, as shown at 8.The outer free from smoke, smudge, and all poisonous wallmaybemadeheat-insulated in anysuitable gases, and the amount of. heatdelivered to way, either by making said wall completely each utensil isunder absolute control indeof a material which is anon-heat conductor orpendently, so that various foods requiring difpoor heat-conductor or bymaking said wall 3 5 ferent degrees of heat for their cooking may withtwo shells, between which is packed some all be cooked at the same time.suitable non-heat-conducting material 9 In the drawings I have shown oneform of such, for instance, as lnfusioned earth, asbes- 8 5 myinvention. tos, or even ashes, sand, or any other mate- Figure 1illustrates a perspective view of rial which is a poor conductor ofheat.

4 one corner of a kitchen, showing my improved The broiler (shown inFig. 5) has the outer cooking-range. Fig. 2 is a vertical section wallconstructed as above described, and the through one form of heater forthe hot air. inner wall 5' is perforated, so that the hot air 9 Fig. 3is a section on the line 0 m, Fig. 2. may pass through it into theinterior cham- Fig. 4 is a section on the line 1/ 3 Fig. 2. her 10, inwhich the meat, fish, or other food 45 Figs. 5 to 10 show verticalsections through article is placed to be broiled.

dilferent forms of cooking utensils, Fig. 5 be- The oven (shown in Fig.7) will preferably ,ing a section through a broiler, Figs. 6 and beprovided with the usual rests 11, on which 9 5 10 showing sectionsthrough different forms the shelves of the oven may be placed, and athermometer 12 will also preferably be used, by which the temperature inthe oven may be determined.

The broiler and oven have one side thereof removable or mounted onhinges to form openings through which access may be had to theirinteriors. The other utensils will be provided with suitable covers 14:,if desired.

It is desirable that each utensil be supported so that it can be readilyremoved from the range, thus making the utensils interchangeable, and inthis form of my invention 1 accomplish this by providing the main 1 witha series of nipples 15, each having a socket 16 in its upper end, intowhich a perforated nipple 17 on the bottom of the utensil sets, as seenbest in Fig. 8. The perforation in the nipple 17 leads into theair-jacket 7, so that hot air from the main 1 is conducted through thenipples into said jacket. Each nipple 15 is preferably provided with asuitable valve 18, by means of which the amount of hot air delivered tothe air-space 7 can be regulated. The hot air is discharged from theair-space through suitable pipes 19, which lead into a warming-oven orhot closet 20, situated in any suitable position, but preferably abovethe main 4, as shown in Fig. 1. From this hot closet the, gases escapethrough the outlet-pipe 21. Each of the pipes 19 will preferably beprovided with a valve 22, bymeans of which the volume of hot airescaping from the air-space of each utensil may beregulated. In order topermit each utensil to be removed, I have provided a detachableconnection between said utensil and its pipe 19. As herein shown, eachutensil has projecting therefrom a pipe 23, which telescopes into thelower end of pipe 19, as best seen in Figs. 5 and 6. When it is desiredto remove any utensil, the latter is simply raised until the nipples 17and 15 are disengaged, the pipe 23 meanwhile telescoping into the pipe19. Thereafter the utensil may be swung sidewise slightly and removedentirely from the stove or range, it being understood that the valves 22and 15 for said utensil will be closed prior to its removal.

In order to heat water in large quantities, I have provided awater-heater 25, in which is inelosed a coil 26, connected at one end bya pipe 27 with the main 4: and at the other end by a pipe 28 with thewarming-oven 20.

2 Both the pipes 27 and 28 are provided with suitable valves 30, so thatwhen desired hot air from the main 1 may be delivered to theheating-coil 26 and the water in the boiler heated.

Figs. 2, 3, and 1 show the form of heater for heating the hot air whichI prefer to use. This comprises a suitable casing, the walls 32 of whichare preferably made of some nonheat-conducting material, so as toprevent any loss of heat by radiation. The interior of the chamber formsa heating-chamber 31,

and in the lower end of said chamber is a burner 33, of any suitable orusual construction, which is adapted to burn either gas or oil.

34 designates a smoke-pipe through which the products of combustion passto the chimney, and this is preferably provided with a suitable damper35.

In the chamber 31 are a plurality of drums 36, which are connected witheach other by short pipes 37. Each drum is divided centrally by apartition 38 into two chambers, and each partition or diaphragm isprovided near its periphery with a plurality of apertures 39. The upperdrum has connected thereto an inlet-pipe 4:0, througlrwhich cool air isdelivered to the various drums in succession. I have arranged the drumsin staggered relation to each other, one drum engaging one side of thecasing 32 and the next engaging the other side thereof, as seen in Figs.2 and 3, so that the heated products of combustion from the burner haveto take a sinuous course in the chamber, as indicated by the arrows (6.The lower drum 36 has connected thereto an outlet-pipe 13, which extendsto the main 4 and through which hot air is delivered from the heater tothe main. This pipe 13 will preferably pass down beneath the floor ofthe kitchen, so as to be out of the way, and to prevent loss of heat byradiation I propose to cover said pipe with asbestos or some othersimilar non-heat-conducting material. 1 1 represents a valve to controlthe amount of air delivered through the pipe. The lower drum 36 isillustrated as extending entirely across the inside of the casing and iscut away or recessed, as at 45, to allow the passage of the heatedproducts of combustion from the burner. By making the connection betweenthe successive drums at the central portion of the drums and providingeach drum with the partition 38, having the apertures near itsperiphery, the air in passing through the various drums is compelled totake the sinuous course indicated by the arrows I), and thus it isbrought into contact with a large extent of heating-surface, andconsequently becomes extremely hot before it is delivered through thedischarge-pipe 13.

I prefer to use some suitable force mechanism for forcing the airthrough the various drums, and I have illustrated such conventionally asa fan 49 of any suitable construction, which takes air through the pipe50 and delivers it into the pipe 10. I propose to make the pipe 50 ofsuch a length that its end is above the poisonous microbic strata andfoul gases of decomposition and earthy exhalation, so that absolutelypure air may be taken into the drums and heated and delivered to thecooking utensil. This is a very important part of my invention, as itenables the cooking to be done entirely with pure air instead of withair laden with impurities.

It is not absolutely necessary to employ the force-fan 49, as byextending the exhaustpipe or chimney 21 sufiiciently high the necessarydraft may be secured to draw the air through the chimney.

There is a special advantage derived from taking the cool air into thetop drum and feeding said air downwardly through the drums, for by thismeans the air as it enters the first drum comes in contact with thecoolest gases and is displaced downwardly or in a direction opposite tothat of the heated products of combustion.

The air in the lowest drum, which is the hottest, receives its heatdirectly from the fiame of the burner, so that it is possible to takethe air from the heater at this point several degrees hotter than if itwere taken from the upper drum. 1

While I have shown one way in which my invention may be embodied, I donot wish to be limited to the precise construction shown, as variouschanges in the shapes, constructions, and proportions of the parts maybe made without departing from the spirit of the invention.

Having described my invention, what I claim as new, and desire to secureby Letters Patent, is

1. In a cooking-range, an air-heater, a main connected to said heater,said main having a plurality of nipples, and one or more interchangeablecooking utensils each having double walls forming between them a closedairspace, and a nipple which fits into one of the nipples on the main,whereby the closed airspace of each utensil is connected to the main.

2. In acooking-range, an air-heater, a main connected thereto and havingone or more valved nipples, and a plurality of interchangeable cookingutensils each having double walls forming between them a closedair-space, and a perforated nipple to fit one of the nipples of themain.

3. In a cooking-range, an air-heater, a main connected thereto, aplurality of interchangeable cooking utensils detachably connected tosaid main, each utensil having double walls forming between them aclosed air-space, and a valve to control the communication between eachair-space and the main independently.

4. In a cooking-range, an air-heater, a plurality o1 interchangeablecooking utensils each having double walls forming between them a closedair-space, the outer wall of each utensil being insulated, means todetachably support each utensil independently, and means to deliverindependently-regulated quantities of hot air to the closed air-spaceofeach utensil.

5. In a cooking-range, an air-heater, a plurality ofdetachably-supported cooking uten sils each having double walls formingbetween them an air-space, means to conduct heated air from the heaterto the air-space of each utensil, and a common chamber into which theair from the space of each utensil is discharged.

6. In a cooking-range, an air-heater, a plurality of interchangeabledetachably supported cooking utensils each having double walls formingbetween them a closed airspace, means to conduct heated air from theheater to the air-space of each utensil and means to regulate the amountof. air delivered to each utensil independently.

7 In a cooking-range, one or more cooking utensils each having doublewalls forming between them an air-space, means to deliver hot air intothe air-space of each utensil, and a warming-oven into which the airpasses after leaving each utensil.

8. In a cooking-range, a heater to heat air, an air-main connected tothe heater, a plurality of interchangeable utensils detachably securedto the main, each utensil having double walls forming between them anair-space into which hot air is delivered from the main, and a commondischarge-pipe through which the air from all the utensils isdischarged.

9. In a cooking-range, a heater to heat air, an air-main connected tothe heater, said main having nipples provided with sockets, and aplurality of cooking utensils each having a nipple to set into a socketwhereby the utensils are detachably supported by the main, each utensilhaving double walls forming between them an air-space into which air isdelivered from the main.

10. In a cooking-range, aheater comprising a casing having a burnertherein, a plurality of connected drums in said casing, means to forceair through said drums successively, one

or more cooking utensils each having double

